Recipes from the helm

"This dish was created at Windmill Point in 1980 at the home of my friend, Mrs. Phyllis Licht. There were fresh eggplants and tomatoes in her garden and we caught just enough blue crabs."

Casserole dish approximately 8x12 inches

3 large ripe eggplants

1 lb. cooked pasta (optional)

Mozzarella cheese as desired

Parmesan cheese

1 c. olive oil

¾ c. balsamic vinegar

1 lb. fresh crabmeat

Salt and black pepper to taste

Egg wash and Italian bread crumbs

Tomato sauce, your choice

Peel and cut eggplants into ¾-inch rounds. Combine olive oil, vinegar, salt and pepper. Moisten eggplant rounds with olive oil mixture and place on ungreased sheet pan and bake at 350°F. Then place in egg wash and bread thoroughly. Fry eggplant until crisp. In casserole dish, place small amount of tomato sauce on bottom. Then eggplant rounds, pasta, cheese and crab, then sauce. Repeat to three layers. Top with parmesan cheese and place in preheated oven at 350°F. for approximately 1 hour. Serves 8.